posted by Sue Freeman 01-20-99 7:31 AM
Stuffed Bell Peppers
3 whole red bell peppers
3 cups rice pilaf (cooked) Can use just plain cooked white rice or wild
rice too
1/2 cup chopped fresh basil
12 button mushrooms
1 zuchinni
2 cups spinach (baby is best) cleaned and stems removed
1/4 cup grated parmesean cheese
3/4 cup sun dried tomatoes (not oil packed, revived and chopped)
2 eggs
1 cup shredded low fat mozzerlla cheese
Garlic, salt and pepper to taste
Preheat oven to 350 degrees.
Cut bell peppers horizontally in half. Clean and discard seeds. Blanch in boiling water for two minutes and no longer.
You don’t want them too soft.
Combine rest of ingredients , except for mozzerella cheese, in a large bowl and fill red peppers.
You want to overfill them as the spinach will reduce down as it cooks.
Place stuffed bell peppers on a lightly sprayed baking dish , sprinkle with mozzerella cheese and bake in a 350 degree oven for 20 minutes. Do not cover,the peppers will get way too soft.
**** This is also good to stuff tomatoes with and then bake the tomatoes. We had it all ways to show the versitality of this stuffing and it was so good in everything.